Sesame Peanut Noodles

Circle B Kitchen

Serves 4

Recipe adapted from The Kitchn

As delicious as these noodles are, I felt the recipe needed a few tweaks. I bumped up the amount of peanut butter and soy sauce called for. I would also add a few more red pepper flakes to give it a bit more spice. We loved the soba noodles, but if you can’t find them, I would recommend a whole grain spaghetti. And you really must use a natural, peanut butter that does not contain sugar… crunchy makes a wonderful sauce, but use creamy if that's what you have.

1 lb firm or extra firm tofu, cut into 1/2-inch cubes

1 tablespoon peanut or canola oil

8 ounces of soba noodles (or whole grain spaghetti)

2-3 cups of broccoli florets

5 scallions (white and light green parts) chopped (reserve some for serving)

2 teaspoons black sesame seeds (toasted white ones would be fine, too)

For the sauce:

2 cloves garlic, minced

1 1/2 inch piece of ginger, peeled and minced (you should have about 1 1/2 tablespoons)

3 tablespoons natural peanut butter (no sugar added)

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 tablespoons soy sauce

1 tablespoon sugar

1/2 teaspoon red pepper flake

For the tofu:

2 tablespoons hoisin sauce

3 tablespoons soy sauce

Chicken Broth, as needed

Preheat the oven to 400 degrees. Mix together the hoisin and soy sauce and place in a ziploc bag. Add the cubed tofu, mix to combine well, and let the tofu marinate for about 20 minutes. Spray a small baking sheet with nonstick cooking spray. Place the cubed tofu on the baking sheet, and bake for 20 - 25 minutes. Remove from the oven and set aside.

Cook the noodles according to the package directions (I cook whole grain spaghetti for 6 minutes). When the noodles are about 3 minutes away from being done, add the broccoli florets, finish cooking and drain.

While the noodles are cooking, mix together the sauce ingredients in a jar or plastic container. Place the lid on tightly and shake to combine well. Add the sauce to a large saute pan and heat over low heat. Add the tofu, the noodles and broccoli, and most of the green onions. Using tongs, mix the noodles and tofu thoroughly with the sauce just until heated through. Add a couple tablespoons of chicken broth or pasta cooking water if the sauce seems too thick. But it shouldn't be thin or runny. You want it to coat the noodles.

Turn the noodles out into a serving dish and top with the remaining green onions and a good sprinkling of sesame seeds.